花瓶图片儿童画:糖醋黄鱼

糖醋黄鱼

原料：黄鱼1条  胡萝卜半根  豌豆50克  香葱1根  姜1块  大蒜4瓣  料酒2汤匙（30ml）  盐2茶匙（10克）干淀粉2汤匙（30克）番茄酱4汤匙（60ml）  清水100ml  糖2汤匙（30ml）  水淀粉2汤匙（30ml）白醋1汤匙（15ml）

做法：

1）黄鱼去鳞，去鳍，去除内脏，洗净后在鱼身双面切几刀，用1茶匙盐和料酒腌制30分钟。

2）豌豆洗净，胡萝卜去皮切丁，香葱，姜和大蒜都切碎备用。

3）将腌制好的鱼双面拍上干淀粉，锅中倒入宽油，油8成热时，放入锅中，炸至双面金黄捞出沥干油分后放入盘中摆好。

4）平底锅中倒入少许油，将葱姜蒜碎编出香味后，倒入胡萝卜丁和豌豆炒2分钟，加入番茄酱，另1茶匙盐，白糖和清水，淋入白醋，煮开后调入水淀粉勾芡。

5）将炒好的糖醋汁淋在鱼身上即可。

超级啰嗦：

**不用黄鱼，也可以用鲤鱼，桂鱼，草鱼等来替代，制作的方法不变哈。

**如果觉得油炸废油，不妨换成用平底锅将鱼双面煎成金黄色，口感基本一致。

**如果你喜欢鱼尾巴翘翘的，在煎炸的过程中，可以将鱼尾放在锅边上，这样煎炸好后，就可以形成一个自然弯曲的形状，比一条直愣愣的鱼，看起来更有造型感一些。

**炸鱼剩下的油会有点腥味，加热后沿着锅边缓缓的倒入1茶匙醋，即可去除腥味。为了煎炸后的油能还原清亮的，还可以炸一下米饭，炸好后将米饭捞出，油就干净多了。但不建议大家将油反复使用超过2次。

**白醋最好能最后放，否则放的太早，在加热过程中挥发太多，酸味不足。

Sweet-and-Sour Yellow Croaker

Ingredients:

Yellow croaker: 1

Carrot: a half

Pea: 50g

Chive: 1

Ginger: 1

Garlic: 4 cloves

Seasonings:

Cooking wine: 2 soupspoon(30ml)

Salt: 2 teaspoon(10g)

Starch(dry): 2 soupspoon(30g)

Tomato paste: 4 soupspoon(60ml)

Water: 100ml

Sugar: 2 soupspoon(30ml)

Liquid starch(starch mix with cold water): 2 soupspoon(30ml)

White Vinegar: 1 soupspoon(15ml)

Directions:

1)Remove the fish scale, fins, and thoroughly gill the yellow croaker, then wash it and marinade with some salt(1 teaspoon) and cooking wine for 30 minutes;

2)Wash the peas, peel off and chop the carrot into very small dices, and finely chop the chive, ginger, and garlic cloves;

3)Put on some dry starch at each side of the marinaded yellow croaker;

Pour enough oil into a wok, put in the starch-covered yellow croaker when the oil is very hot (8/10 heat), fry it until golden;

Take out it, filter the excess oil, and then place it in a plate;

4)(To make the sweet-and-sour sauce)Pour a little oil into a pan, stir-fry the chive, ginger, and garlic until the smell comes out;

Add in the carrot dices and peas, stir-fry for 2 minutes;

Add in the tomato paste, the rest 1 teaspoon salt, sugar and water, after boil, pour in the liquid starch and finally the white vinegar;

5)Pour this ready hot sweet-and-sour sauce onto the fried yellow croaker. Finish